Bring the water to a boil. Place the couscous in a large heatproof bowl, and cover with the boiling water. Using a fork, stir in the olive oil and salt. Cover and set aside for about 5 minutes.
Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mint and/or tarragon into the cooked couscous. Stir in the oil, lemon juice, and walnuts. Add salt and peper to taste. Serve plain or on a bed of fresh greens, either at room temperature or chilled.
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|Serving Size: 1 Serving (422g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 74 (14%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 16803mg||579 %|
|Potassium 1214.2mg||32 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 10.4g||41 %|
|Sugars, other 74.6g|
|Protein 25.4g||36 %|
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Calories per serving: 511
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